Psari Plaki - Greek Baked Fish With Tomatoes, Onions and Potatoes

• 2 pounds boneless fish fillets like halibut or cod
• Salt and pepper
• Juice of 1 large lemon
• 3 tablespoons extra virgin olive oil
• 1 large onions sliced thinly 
• 1 or 2 potatoes peels and sliced thin
• 2 large garlic cloves, minced
• 1 8-oz can chopped tomatoes with juice 
• ⅛ teaspoon sugar
• 1 teaspoon paprika
• 1 tablespoon tomato paste dissolved in 1/4 cup water
• ½ cup dry white wine
• ½ cup fresh flat-leaf parsley, chopped

Pat the fish dry and season with salt and pepper. Grease a baking dish  large enough for the fish in one layer. Pour on the lemon juice. Refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Heat the oil over medium heat in a large skillet and add the onions and potatoes. Cook, stirring often, until they have softened and begun to color slightly. Add a pinch of salt and the garlic and cook, stirring, until you can smell the garlic. Stir in the tomatoes, sugar, paprika, and dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a little bit, about 10-15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.

Bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. You can either cover it with foil or baste the fish every 10 minutes if it is not submerged in the sauce.